Balsamic Beets And Greens

• 1/4 cup balsamic vinegar
• 1 tablespoon extra virgin olive oil
• 2 teaspoons sugar
• 1/4 teaspoon dijon-style mustard
• 12 ounces baby beets, trimmed, peeled, thinly sliced
• 1 teaspoon vegetable oil
• 3 garlic cloves, minced
• 8 cups loosely packed beet leaves, washed, drained (leave some water clinging to the leaves)
• 2 tablespoons lemon juice
• salt and pepper

1. Whisk the vinegar, olive oil, sugar, and mustard together in a bowl.
2. Toss with the beets and marinate at room temperature for at least 1 hour.
3. In a large, skillet, heat the oil over medium heat.
4. Place the garlic in the pan and saute for 1 minute.
5. Add the greens, lemon juice, salt and pepper to taste.
6. Cook for 2-3 minutes, stirring well.
7. Cover and cook until the greens are wilted, about 5 minutes.
8. Divide the hot greens among four salad plates and top with the beets and vinaigrette.
9. Serve immediately and enjoy!

balsamic vinegar, extra virgin olive oil, sugar, mustard, baby beets, vegetable oil, garlic, beet leaves, lemon juice, salt

Taken from www.food.com/recipe/balsamic-beets-and-greens-182945 (may not work)